About Kirby's Healthy Cooking

Welcome! My name is Kirby Miller and I am a home chef, self taught cook, lover of reading food blogs and cookbooks, teacher of in home healthy cooking classes, and a writer of my own healthy recipes. Along with this I am also a wife to a wonderful husband, a mom of two dogs, and a Kindergarten teacher!

Monday, July 23, 2012

Eggplant Parmesan

Eggplant Parmesan

1/3 eggplant sliced into ¼ inch thin slices
¼ cup whole wheat bread crumbs
¾ cup whole wheat flour
½ teaspoon salt (plus extra for prep)
1 egg
1 teaspoon pepper
¼ cup vegetable oil
1/4 cup shredded mozzarella cheese
6-8 fresh basil leaves
¾ cup tomato sauce (I used homemade but you can use whatever you have on hand)
Grated parmesan cheese for topping

Rub about ½ tablespoon kosher salt on eggplant and place in a colander for 20 minutes to drain out the excess water. Then pat out excess water with paper towels (triple layered).

Heat oven to 350 degrees.

In one bowl, combine bread crumbs, flour, salt and pepper. In a separate bowl, crack open and stir egg.

Dip each eggplant slice first into the egg and then dredge in the flour mixture. Repeat this process twice.

Heat the vegetable oil on medium high heat in a skillet. Once heated, place the eggplant slices in the skillet. Cook on each side for 4 minutes.

Spray a baking dish with cooking spray. Put a layer of tomato sauce in the cooking dish and then lay the eggplant on top. Bake for 15-18 minutes. Top with mozzarella cheese, increase oven heat to 425 and bake for another minute and a half. Remove from oven and top with fresh basil and parmesan che

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